Name: Creamy Bratwurst Stew
Yield: 6
Ingredients: 2 potatoes; 4-5 carrots; 3 celery stalks; 1 green bell pepper; 1 yellow onion; 2 packages Johnsonville Stadium Brats; 2 cups hot water; 2 chicken bouillon cubes; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dry basil; 2 cups half & half; 3 teaspoons cornstarch; 3 teaspoons water

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Crockpot

Creamy Bratwurst Stew

Author: Jessica Cooking Method: Crockpot Cuisine: German Courses: Main Course, Soup Recipe Keys: C Crockpot

Difficulty: Beginner Servings: 6 Best Season: Fall

Instructions

Layer in your crockpot: the potatoes, carrots, bell pepper, onion, and celery. Place sliced bratwurst on top.
Combine the chicken bouillon and hot water. Stir until the bouillon is dissolved. Add the salt, pepper and basil to the water. Stir to mix and then pour over the meat and vegetables in the crockpot.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until vegetables are tender.
In a small bowl, combine 3 tsp. cornstarch with 3 tsp. water until mixed well. Add 2 cups half & half. Pour mixture over stew and stir to combine. Cover and cook on HIGH for 30 minutes.